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Potato Onion Soup Recipe

Around our house, soups are always a hearty standby for supper. In this recipe, ground beef and potatoes give a new twist to traditional onion soup.

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Potato Onion Soup Recipe

Prep: 50 min. Bake: 10 min.

Yield: 7 Servings

50 10 60

Ingredients

2 large onions, chopped
3 tablespoons canola oil
1 pound ground beef
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With Johnsonville Italian Sausage.
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4 cups water
2 medium potatoes, peeled and cubed
2 tablespoons red wine vinegar
1 tablespoon beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
1 cup (4 ounces) shredded Swiss cheese
2 tablespoons grated Parmesan cheese
7 slices French bread (1 inch thick)

Directions

In a Dutch oven or soup kettle, saute onions over medium heat in oil for 10-12 minutes or until golden brown. Remove and set aside.
In the same kettle, brown beef; drain. Add the water, potatoes, vinegar, bouillon, salt, pepper and reserved onions; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender.
Stir in parsley. Ladle into ovenproof bowls. Top each with Swiss cheese, a slice of bread and Parmesan cheese. Bake at 375° for 10 minutes or until cheeses are bubbly. Yield: 7 servings.

Nutritional Facts 1 serving (1 cup) equals 336 calories, 17 g fat (7 g saturated fat), 47 mg cholesterol, 925 mg sodium, 25 g carbohydrate, 2 g fiber, 20 g protein.

Originally published as Potato Onion Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p22